Subscriber Exclusives

Here’s a recipe from mid-19th-century Scotland that makes a point: British milds weren’t always dark and low strength.

Brewed with barrel-aging in mind, this barleywine-style ale from Lumberbeard Brewing in Spokane, Washington, leans heavily into locally malted triticale—an unusual wheat-rye hybrid.

Rather than run away from crystal malt, Kyle Harrop of Horus Aged Ales in Oceanside, California, embraces it fully with this deviant barleywine-strength ale.

At San Francisco’s Bartlett Hall brewpub, head brewer Nick Mamere has built an award-winning program that includes this porter—winner of GABF silver in 2019, gold in 2022, and one of our Best 20 Beers in 2023.

While the recipe is big for a Czech pale lager—it’s really 14°P rather than the typical 12°—it drinks well below its strength and makes a bright showcase for that floor malt and ample Saaz hops.

Toby McKenzie, owner and brewer at RedWillow Brewery in Macclesfield, Cheshire, England, shares this beefed-up version of their Heritage Porter, inspired by 19th-century recipes. Its layered malt bill gets added complexity from malt made from Chevallier, a landrace barley variety.

Gorilla Brewing in Busan, South Korea, shares this recipe for a tart and spicy celebration of a cherished local staple.

Lara Hargrave, lead brewer at Great Notion in Portland, Oregon, takes us on a journey through the production of big, whimsical, indulgent, nostalgia-inducing dessert-inspired stouts.

This mixed-culture saison with oranges, Earl Grey tea, and saffron scored a 99/100 with our blind panel and delighted our editorial team, who named it one of their Best 20 Beers in 2023.

Fermented with Thiriez’s house saison yeast, this ambrée has a complex, malt-forward flavor with aromas of citrus peel, hazelnut, caramel, and gingerbread.